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Chocolate Pecan Cookies |
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Serves: 30
Print this Recipe
(Galletas de Chocolate y Pacanas)
Category: Cookies
Makes 30 small cookies
In Mexico, chocolate is primarily used for a hot beverage, but I discovered small chocolate cookies topped with pecans in a bakery in Guanajuato. Use high-quality unsweetened chocolate, and not Mexican chocolate for the cookies. Mexican chocolate doesn't melt smoothly enough.
1/2 cup unsalted butter (1 stick), at room temperature
1 cup firmly packed dark brown sugar
2 ounces unsweetened baking chocolate, melted
1 large egg, beaten
1/4 cup milk
1/4 teaspoon pure vanilla extract
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
30 pecans halves
1. Preheat oven to 375°. Grease 1 large or 2 medium cookie sheets or line with parchment. In a large bowl, with an electric beater or mixer beat the butter and sugar together until creamy, about 1 minute. Beat in the melted chocolate and egg. Add the milk and vanilla. In a medium bowl whisk together the flour, baking powder, soda, and salt. Stir into the creamed mixture and mix well.
2. Drop by rounded tablespoons about 1 inch apart onto the cookie sheets. Press 1 pecan half into each cookie. Bake about 10 minutes, or until lightly browned and just firm to the touch. If using 2 cookie sheets, rotate on the oven racks midway through for even baking. Transfer to racks to cool. Store, covered, at room temperature 3 to 4 days, or freeze in sealed freezer bags 3 months.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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